This Korean breakfast sandwich, often sold on the street in the morning around bus stations and universities, is filled with a vegetable and ham omelet and topped with ketchup and brown sugar.
2 tablespoons finely shredded cabbage
2 tablespoons carrot, grated or cut into julienne 1 inch (2.5 cm) long
2 scallions (spring onions), diced
1 slice deli ham, chopped
Salt and freshly ground pepper
1 tablespoon olive oil
2 slices sandwich bread, toasted and buttered
Brown sugar, for sprinkling
1 slice American cheese (optional)
Ketchup, for serving
In a bowl, lightly beat the eggs. Add the shredded cabbage, carrot, scallions (spring onions), and ham and season with salt and pepper to taste.
In a small frying pan, heat the oil over medium heat. Pour the eggs into the pan and cook until golden brown, 1 minute per side. Use a spatula to fold the omelet in half. Sprinkle the buttered side of one piece of toast with brown sugar, top with the omelet, sprinkle with more sugar, top with the cheese (if using), add ketchup, and top with the second piece of toast. Cut in half and serve.
Adapted from Breakfast: The Cookbook by Emily Elyse Miller (Phaidon, $49.95 US/$59.95 CAN, May 29, 2019)
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